Written by FoodCorps service member Erin Jackson, engaging kids in hands-on, delicious real food education in Bozeman, MT.
Since January, the scent of freshly baked pumpkin bread wafting through the halls has become a weekly occurrence at Hyalite Elementary School. I often hear students and teachers wonder out loud: “What smells so good?” “Where is that smell coming from?” or “Who is baking bread?”
The mouth-watering aromas are the result of a new approach to a popular Hyalite tradition: the snack table.
A fundraiser and business project, the snack table was started by fifth grade teacher Danny Waldo as a way for the fifth grade class to raise money for a “Legacy Project”–a contribution to Hyalite that will outlive their time at the school. The students choose food items to sell at the table, determine prices and handle the money. And this year, for the very first time, the fifth graders are in charge of cooking and preparing the snacks as well. And they’re learning that healthier foods mean bigger profits, too!